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Category: Ganache

Here reader Aaron, an apprentice chocolatier who really has a handle on how to make a suerior ganache, weighs in. All those who aspire to use ganache to make candies like truffles, you’ll want to pay close attention. If I may submit a few tips on making a ganache. In my opinion, it is actually […]

This is a standard, easy, workingman’s ganache, great for baking applications. Ganache (pronounced ga-NAHsh) is most commonly a 50-50 combination of chocolate and heavy cream (by weight). Known as “soft” ganache, this is the kind that is typically used for toppings and drizzles, or whipped to make cake fillings. Heavier “firm” ganaches (say, 2-1 chocolate […]